Homemade Hummus (with Sundried Tomatoes!)
Ingredients
- 250 g of cooked / canned and peeled chickpeas
- 250 g tahini
- 35 ml (7 ts) lemon juice
- 30 ml (2 tbsp) olive oil
- 1 tbsp salt
- 60 ml (4 tbsp) very cold water
- 4 large ice cubes
- 20 sundried tomatoes in this case but options are endless
Instructions
- You can either used canned chickpeas or cook them yourself. If canned, remove the water, wash with drinking water and peel. I boiled my own here. If boiling, first you must soak them in water for 24 hours, changing the water 3-4 times. Then boil them until TENDER. In order to facilitate peeling, a teaspoon of baking soda can be added to help the skin disintegrate. I didn’t do that though. Once they cooled down, I peeled. This is one of the tricks to get a creamy hummus.
- In a food processor (and I don’t have a great one), add the chickpeas and blend. Then continue by adding the tahini, the lemon, the water, and salt. The lemon juice thickens the mixture and the water loosens it so it’s really a game of balance. Then drizzle the olive oil while the machine is running to emulsify the mix. Finally, to get that perfect creamy texture, I added 4 large ice cubes, one by one to the mix. You may need less or more. The cubes add creaminess and whiteness to the hummus, don’t ask why this is part of some hummus wizardry I don’t understand, but it works like a charm.
- I then added sundried tomatoes to the mix and continued blending. They did alter the insane texture I got, but also gave it a super yummy taste. And I just ate 2 pieces of sourdough with hummus 😅🍞🤰🏻#foodbaby
Notes
I then added sundried tomatoes to the mix and continued blending. They did alter the insane texture I got, but also gave it a super yummy taste. And I just ate 2 pieces of sourdough with hummus 😅🍞🤰🏻#foodbaby